BAIKA RANMAN Premium
Umeshu aged for more than three years is married with a five-year expression rested in Nikka Whisky white-oak casks, balancing depth with a clean, decisive finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Blend of aged umeshu
Two maturations, composed as one
Mature Oshukubai umeshu is blended with Yume Hibiki, a plum liqueur developed for five years in Nikka Whisky white-oak casks.
From harvest to steeping on the same day
Contract growers pick Oshukubai ume in the morning; the fruit is washed and steeped that afternoon to preserve vivid aroma and acidity.
Marrying mature and cask-led components
Umeshu aged for at least three years is layered with the five-year cask expression for depth without losing definition.
Richness held in line by plum acidity
Mature fruit and oak bring breadth, while the focused acidity of Oshukubai ume keeps the finish precise.
Ume, honey, flowers and quiet vanilla
Generous plum and honey lead into floral notes, toasted wood and a trace of vanilla. Silky sweetness gives way to acidity and fine tannin, finishing rich yet clean.
Question 1
Which ume variety is used?
- Oshukubai
- Kojo ume
- Tsuyu Akane
Read the answer and explanation
Correct answer: A — Oshukubai
The ume is Oshukubai grown in Oyama.
Question 2
Which matured components are combined?
- Two components younger than one year
- Umeshu aged at least three years and a five-year cask component
- Ten-year rice shochu and five-year wine
Read the answer and explanation
Correct answer: B — Umeshu aged at least three years and a five-year cask component
The blend combines a three-year-plus umeshu with a five-year cask expression.
Question 3
When is the harvested ume steeped?
- The following spring
- After a month in the freezer
- On the day of harvest
Read the answer and explanation
Correct answer: C — On the day of harvest
The fruit is washed and steeped on the same day it is harvested.
Where honeyed plum meets toasted wood
These pairings are not combinations stated officially by the producer; they are a reading drawn from the characteristics recorded on this product page.
This pairing rationale draws on the following reference books: “The Science of Food Pairing” describes how cask-derived aromas in cognac or rum add richness to dried fruit, nuts and roasted meat — a direction close to this liqueur’s own cask-derived vanilla and wood notes. From the perspective of “Logical Pairing,” the rich sweetness and fine tannin can align with deeply braised dishes through a shared sense of weight.
A specialist plum-liquor producer in Oyama
Oyama Yume Kobo works with locally grown ume in Hita, Oita, overseeing steeping, maturation and blending at its dedicated plum-liquor brewery.
National Umeshu Competition Gold · Hall of Fame
Gold medal in 2016, 2021 and 2023, followed by induction into the competition’s Hall of Fame.
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